You’ll need:
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Fresh eggs
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A pan of water
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A spoonful of vinegar (optional, but helps the egg hold together)
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A slotted spoon
Step-by-step guide:
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Bring the water to a simmer
Fill the pan with water and heat it until it’s just about to boil. The water should be gently simmering, not rapidly boiling. -
Prepare the egg
Crack the egg into a small bowl or cup. This makes it easier to slide into the water without breaking the yolk. -
Create movement in the water
Gently stir the water with a spoon to create a small whirlpool. When you pour the egg into the centre, the motion helps the white wrap neatly around the yolk. -
Poach the egg
Lower the bowl close to the surface and let the egg slide in. Give it 3–4 minutes, depending on how runny you want the yolk. -
Lift the egg out
Use a slotted spoon to carefully lift the egg out. Dab it gently on a piece of kitchen paper to remove excess water.
Tips for success:
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The fresher the egg, the easier the white holds together.
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You can poach several eggs at once, but start with one if you’re a beginner.
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Serve on toasted bread, in a salad, or as a topping on a creamy soup.
Finishing touch
Once you’ve tried it a few times, you’ll find poached eggs aren’t so tricky after all. And the reward? A little bite of luxury that can elevate even the simplest everyday dish.
Serving tip
Find delicious recipes with poached eggs in our recipe universe. Try, for example, these tasty spinach waffles with poached egg on top.
